Crockpot Mac and Cheese Recipe

Introduction

This Crockpot Mac and Cheese recipe is the ultimate comfort food made easy. Creamy, cheesy, and perfectly tender pasta slow-cooked to perfection, it’s a hands-off dish that delivers big flavor with minimal effort.

Ingredients

• 2 cups dry elbow macaroni (or any short shaped pasta)
• 4 tbsp salted butter (cubed, ½ stick)
• 3 cups freshly shredded cheddar cheese (pepper jack or white cheddar also work)
• 3 large eggs (beaten)
• ½ cup light sour cream (plain Greek yogurt also works)
• 10.75 oz condensed cheddar cheese soup (1 can)
• ½ cup heavy cream
• ½ cup milk
• ½ tsp dry mustard powder
• Kosher salt and freshly ground black pepper (to taste)

Instructions

1. Step 1: Bring a 2-quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Drain and set aside.
2. Step 2: Return the saucepan to low heat. Add butter and shredded cheese, stirring until the cheese has melted completely.
3. Step 3: In a slow cooker, combine the melted cheese mixture with beaten eggs, sour cream, cheddar cheese soup, heavy cream, milk, dry mustard powder, kosher salt, and black pepper. Stir well to combine.
4. Step 4: Stir in the cooked macaroni, making sure it’s evenly coated with the cheese sauce.
5. Step 5: Cover and cook on low for 1½ to 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
6. Step 6: Once the mac and cheese is hot and bubbly, serve immediately and enjoy!

Tips & Variations

• Use sharp cheddar for more intense flavor, or mix cheeses like Monterey Jack and mozzarella for extra creaminess.
• For a crunchy topping, sprinkle breadcrumbs on top and broil for a few minutes before serving.
• Substitute sour cream with plain Greek yogurt for a tangier taste and added protein.
• Add cooked bacon or sautéed onions for a savory boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, shells, or penne works well. Avoid long pasta as it may not cook evenly in this recipe.

Can I make this recipe without a slow cooker?

You can prepare the cheese sauce on the stovetop and then combine it with cooked pasta in a baking dish. Bake at 350°F (175°C) for about 20-25 minutes, stirring halfway through.

Crockpot Mac and Cheese Recipe

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★★★★★

5 from 110 reviews

• Author: lilan
• Total Time: 2 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Crockpot Mac and Cheese recipe offers a creamy, cheesy comfort food classic prepared effortlessly in a slow cooker. Combining tender elbow macaroni with a rich blend of cheddar cheese, eggs, sour cream, and cheddar cheese soup, this dish simmers slowly to deliver a luscious, perfectly melted mac and cheese ideal for family dinners or gatherings.

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Ingredients

Scale 1x2x3x

Pasta

• 2 cups dry elbow macaroni (or any short shaped pasta)

Dairy & Eggs

• 4 tbsp salted butter (cubed, ½ stick)
• 3 cups freshly shredded cheddar cheese (pepper jack or white cheddar also work)
• 3 large eggs (beaten)
• ½ cup light sour cream (plain Greek yogurt also works)
• ½ cup heavy cream
• ½ cup milk

Other

• 10.75 oz. condensed cheddar cheese soup (1 can)
• ½ tsp dry mustard powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Cook Pasta: Bring a 2-quart saucepan of water to a boil. Add the dry elbow macaroni and cook for 7 minutes, or until tender. Drain and set aside.
2. Melt Butter and Cheese: Return the saucepan to the stove and melt the 4 tablespoons of salted butter. Add the shredded cheddar cheese and stir continuously until the cheese is completely melted and combined with the butter.
3. Combine Ingredients in Slow Cooker: In the slow cooker, combine the melted cheese and butter mixture with the beaten eggs, light sour cream, condensed cheddar cheese soup, heavy cream, milk, dry mustard powder, kosher salt, and freshly ground black pepper. Stir well to mix all ingredients thoroughly.
4. Add Cooked Pasta: Stir the cooked elbow macaroni into the slow cooker mixture, ensuring the pasta is evenly coated and distributed throughout.
5. Cook in Slow Cooker: Cover the slow cooker and cook on low heat for 1½ to 2 hours. Stir occasionally during the cooking process to prevent sticking and ensure even cooking.
6. Serve: Once the mac and cheese is creamy, thickened, and piping hot, serve immediately and enjoy!

Notes

• For a different flavor profile, try using pepper jack or white cheddar cheese instead of traditional cheddar.
• If you prefer a tangier taste, substitute the light sour cream with plain Greek yogurt.
• Make sure to stir occasionally during the slow cooking to avoid burning or sticking at the bottom.
• You can double the recipe easily by increasing ingredient quantities while adjusting cooking time slightly.
• Feel free to add cooked bacon, diced tomatoes, or sautéed vegetables for additional flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 2 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: Crockpot mac and cheese, slow cooker mac and cheese, creamy mac and cheese, cheddar mac and cheese recipe